Using one tablespoon of the olive oil rub a little over each beetroot, then wrap each in a piece of foil. Place on a baking tray and bake for an hour or until tender when a skewer is inserted. Set aside for 10 minutes, or until cool enough to handle then peel away skin. Cut each beetroot into thin slices. Transfer slices to a shallow dish and pour over orange juice. Set aside to cool.

Meanwhile crumble the cheese into a small bowl. Fold through the yoghurt and mint leaves. Cover and refrigerate until required.

Heat the remaining oil in a small non-stick frying pan over a medium heat. Add the walnuts and stir over low heat for 1-2 minutes. Remove from the heat, immediately pour in the balsamic vinegar and toss to coat walnuts.

Remove beetroot with a slotted spoon, reserving orange juice and arrange on serving plates. Whisk the extra virgin olive oil into the remaining orange juice mixture and season with salt and pepper. Place teaspoonfuls of minted cheese mixture on the beetroot slices. Scatter over spinach leaves and walnuts. Lightly drizzle the dressing over the leaves. Serve immediately.